Monitoring of contamination in meat cutting using autofluorescent signatures Subproject within the scope of the DFG/AIF cluster Minimal Processing

作者：Bolling Janina^*; Froehling Antje; Durek Julia; Schlueter Oliver; Paquet Durand Olivier; Hitzmann Bernd

来源：Fleischwirtschaft, 2013, 93(3): 114-117.

• Bacterial contamination
• Fluorescence spectroscopy
• Fluorescence imaging
• Non-destructive
• Online-measurement

The aim of the Cluster project is the construction of an automated fine cutting device of pork ham, with respect to high automation level, economic and ecologic aspects. Furthermore high product quality without health hazards must be guaranteed. During the slaughtering process bacterial contamination of meat and of the cutting devices is ubiquitous. The aim of the present subproject is the investigation of fluorescence spectroscopy and fluorescence imaging analysis to non-invasively detect contamination on meat surface in real-time. Thereby cross-contamination effects within the production line should be reduced. Fluorescence emission spectra of different bacteria strains in suspension showed increasing fluorescence intensity with rising total viable count (cfu/ml) in a wavelength range of 200-800 nm. Fluorescence measurements of contaminated meat showed increasing intensities in the red wavelength range. Prediction models for the contamination of fresh meat were built using different data pre-processing steps complemented by multivariate data processing with artificial neural networks (R-2 = 0.91; RMSEP = 0.66 log cfu/cm(2)).

• 出版日期2013